Chicken and Veg Naan Pizzas with a Peanut and Hoisin Sauce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Birthday; Dish Type; easy; Festivities; Light meals; Lunch; Main Ingredient; Meals and Courses; Meals for One; Picnic; Pizza; Seasonal; Spring; Summer; Vegetables
Description
The quickest and easiest, no-nonsense pizzas to throw together. It’s such a treat!
Ingredients
Peanut and Hoisin Sauce
3 Tbsp (45 ml) crunchy peanut butter
3 Tbsp (45 ml) hoisin sauce
2 Tbsp (30 ml) sweet chilli sauce
2 Tbsp (30 ml) warm water
1 tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) olive oil
salt and pepper
Pizza
2 tsp (10 ml) olive oil
500g (1 bag) Findus Wok Thai
1 tsp (5 ml) ginger, finely grated
1 tsp (5 ml) garlic, finely chopped
¼ cup (60 ml) cultured cream / crème fraîche
4 (400 g) small naan breads
250 g roasted chicken, shredded
salt and pepper
1 (400 g) tin chickpeas, drained
160 g ricotta, crumbled
1 (30 g) spring onions, thinly sliced
¼ C (60 ml / 12 g) basil leaves
Instructions
Preheat the oven to 240 °C.
Peanut and Hoisin Sauce
Whisk all the ingredients for the sauce together and season lightly.
Pizza
Heat the olive oil in a hot pan over medium heat. Add the Findus Wok Thai, ginger and garlic. Fry for 5 minutes until tender.
Spread cultured cream or crème fraîche over each naan bread.
Scatter the vegetables and chicken on top and season with salt and pepper. Bake for 5-6 minutes until crisp. Top the pizzas with dollops of the sauce, the chickpeas, ricotta, spring onions and basil leaves.
TIP: Use leftover roasted chicken for the pizzas or simply buy a readymade rotisserie chicken from the supermarket.
